Filmed on Jan 20, 2017
Watch to the end for a surprise ending *woof*
Filmed on Jan 20, 2017
Watch to the end for a surprise ending *woof*
Another “Breakfast Scenario” type of video is up on YouTube! Maybe I should start a series of these because it’s no question that I’m a fan of breakfast, especially slow and leisurely breakfasts on peaceful easygoing mornings. Mornings when I can slowly enjoy my caffeine, as oppose to chugging it down.
Who am I kidding, I chug my tea/coffee/latte regardless, and the video above just solidifies that fact. 😹 What can I say, I’m also a fan of hot beverages. ☕
Anyways, this particular video was actually uploaded last Friday, so this is a belated update to the blog, which means you should definitely check it out, and enjoy a comfy, cozy, and healthy breakfast with me. 😉
And, yes, I know you’re eyeing that fluffy, soft Pumpkin Spice Muffin, and yes, I shared the recipe to it. It’s unbelievably healthy, 100% whole grain, and refined sugar free! Let me know if you try my recipe!
Can’t believe the holidays are so close! Are you more stressed or more excited?
🎄We got a Christmas tree last week on Black Friday but haven’t gotten to decorating it yet, so #ThrowbackThursday to last year’s pose and tree! 🌲
Happy December! ❄️ Who’s excited about the holiday season? I’m looking forward to the festive decorations, the comfy cozy feelings, and of course seasonal eating! Be sure to check out the “Holiday Recipes” tab to grab all of my healthy and delicious holiday treats, from whole wheat biscottis to pumpkin pie! I’ll be adding even more of my recipes to the blog soon, so keep an eye out. 😉
Tomorrow is the 1st day of December, but the official day of Winter doesn’t begin until December 22, so I’m going to keep doing autumn as long as there’s still pumpkin spice running through my veins, starting with my Whole Grain Pumpkin Spice Muffins, which I plan on whipping up a fresh batch of very soon.
I say that, but, then again, I’ve been listening to Christmas songs before Thanksgiving. Can’t we just agree that pumpkin spice isn’t exclusively for autumn and is just as “winteresque” as gingerbread?! 😂
Anyways, I shared my love for these delicious homemade pumpkin muffins in a previous post, so I’ll spare repeating myself too much, but I’ll mention one thing: despite these muffins being 100% whole grain, oil-free, refined sugar-free, I can’t get over how soft and fluffy they are. That’s why they’re so amazing to me! They taste so good even though they’re healthy!
Haha, I know, I should just shut up and start my own healthy cafe and bakery already. One day… 😉 But in the mean time, you can snatch my recipe over in that blog post before I set up the Tangy Kitchen Cafe and start selling these bad boys for $1.50. 💸
These muffins make a great breakfast, snack, or dessert. Often, I have two of these for breakfast…
…or I’ll have it along a fruity yogurt bowl, like this one with persimmon and cacao nibs.
But my favorite way to enjoy my Pumpkin Spice Muffins is with a Hot Chai Almond Milk Latte, which I’d also serve when I start my cafe, hehe. 😉
Happy (It Is Still Technically) Fall Y’all! 🍂
Let me know, do you think pumpkin spice should also be an official “winter flavor”? 😂 And also let me know if you try out my muffins! Tag me on Instagram @vivianrtang #tangykitchen
Lighten up your Thanksgiving or Holiday menu with this colorful, tasty, and fresh autumnal kale salad! 🍁 I got so many ravishing reviews on this salad during Friendsgiving last weekend, and it couldn’t be easier to make! 🍂
Last weekend, my friends and I made this salad for our Friendsgiving menu, which included succulent juicy whole roasted chicken, brussels sprouts, maple roasted sweet potatoes, etc. — all very delicious but a little bit heavy–, so this kale salad added a nice zesty balance.
Even though it was placed next to delicious comfort foods, this kale salad was really popular, even to my friends who don’t always enjoy eating healthy. 😉 They gave ravishing reviews and mentioned how beautiful and yummy it was. One of them even said “Kale Yeah! This is Kale-eh Good.” Hahaha…
You can imagine how happy I was to hear that. Getting my friends to eat healthy and having them enjoy it? Mission accomplished. ✔️
My craze for pumpkin continues with my Pumpkin Spice Muffins. These muffins may look unassuming, but they pack a punch! They’ve got pumpkin (of course), whole wheat and oat flours, autumn spices, and even 🍎 apple cider to bring out that fall flavor. In fact, my favorite thing about these goodies is how flavorful they are. The pumpkin in them ties all the warm spices together while adding an extra soft and fluffy texture.
Another favorite thing about these is how delicious yet healthy they are: oil-free, whole-grain, dairy-free, and sugar-free. With the exception of one egg, they’re vegan, and so they can be easily veganized. They’re also so healthy that you can definitely afford to add in extra chocolate chips because, well, pumpkin + spices + dark chocolate are a divine combination, and because it is the holidays after all! 🍫 Cheers!
This time last week, the temperature finally dropped below 70*F. The cold front came pretty late considering we’re way into November, but at least it came just in time for the holidays!
About time, Texas.
I’m not a fan of the cold, but I am a fan of winter because it’s the season to be indoorsy and do indoorsy things. ❄️ I may be fitness nut, but it’s pretty obvious on my blog that I’m a huge homebody who just loves being cozy, hehe. 🙂 The holidays and winter is the time to do that: keeping toasty under layers of cozy blankets, cuddling with my Mei Mei, and showing the oven some lovin’ oven: doing one of my favorite cold season activities, baking.
So last week when the cold front finally hit us, the first thing I wanted to do was bake! And I wanted to bake something with pumpkin, spice, and everything nice (like chocolate, craisins, and nuts).
I thought, “Pumpkin Muffins sounds so yummy and cozy,” but I’ve never made pumpkin muffins before, so, like any of my baking recipes, I just winged it and hoped for the best.
Considering that I’ve been baking since I was a kid, it’s kind of surprising to me that this was only my first time baking Pumpkin Muffins. Well, I do bake Pumpkin Cakes every year, but the two treats are different. The most challenging part to baking a successful batch of muffins is achieving that perfectly round muffin top, and every time I set out to create a new muffin recipe, I’m always a little anxious about it falling flat.
But, to my pleasant surprise, these muffins turned out really nice!
Beautiful round muffin dome. 🙂 When I took a taste, I was blown away!
Enjoying my muffin with an almond milk chai latte… 😉
And these are so good despite being so healthy and oil-free!
Here’s a healthy breakfast idea. It’s whole grain, high protein, refined sugar free, and very importantly, super quick & easy to throw together, making it a perfect nutritious week-day breakfast. This took me like 2 minutes to throw together, and I have proof with a video! Keep scrolling to find it; it is a really awesome clip I made, so you should definitely watch it; you might learn a thing or two! If not, it’s also really relaxing and cheerful, haha.
Monday morning: lying in bed and not wanting to get out, I thought of the homemade (refined sugar free) red bean paste sitting in the fridge from this past weekend. Then I couldn’t stop thinking about peanut butter & red bean toast. So I got up, headed to the kitchen, and made it. 🍓🍞
What can I say, food is my motivation, haha.
Toasted multigrain, peanut butter, Greek yogurt, homemade sugar-free red bean paste, strawberries.
Monday morning got me like: But first, coffee. ☕️ I had an almond-coconut milk latte with my morning toast and proceeded to make a second cup after this, haha.
It was one of those Mondays… 🙈
This peanut butter red bean toast was so damn good that, in addition to a second cup of almond milk latte, I had seconds of the same toast and even edited a video of it right after. It was so delicious that I knew I just had to share this with y’all! 🙂
So here’s the video, aaaand… you’re welcome! Hahaha. But seriously, I really like what I stitched together. I really hope you do to! Click to watch this awesome video. It’s relaxing, vaguely has a sort of “asmr-vibe” to it, but is also energizing is cheerful. Many of y’all also asked how I make my almond milk lattes, and in the video, I show y’all how. ☕️
As I mentioned, I used our homemade red bean paste, which we make by simply cooking a mix of red adzuki beans and regular red beans in a slow cooker with some Chinese red dates, and then we mash everything together with some honey or maple syrup. That’s it! Our homemade version is SO much healthier than store-bought, and it is SO much more delicious because it has more texture and is not laden with sugar. Every year fall comes around, I get cravings for red bean paste because it’s so satisfying, cozy, and delicious.